Name: Pumpkin gnudi
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Yield: 6
Ingredients: 700 gram butternut pumpkin, skin and seeds removed, cut into 3cm pieces (500g trimmed weight); 1 teaspoon finely chopped rosemary; extra virgin olive oil, to drizzle; 2 clove garlic, ends trimmed; 1 tablespoon olive oil; sea salt and cracked black pepper; 500 gram ricotta; 3/4 cup finely grated parmigiano reggiano cheese, plus extra to serve; 1 egg; 2/3 cup plain flour; 1/2 cup plain flour, extra, for dredging; 160 gram baby rocket leaves

Ingredients

700 gram butternut pumpkin, skin and seeds removed, cut into 3cm pieces (500g trimmed weight)

1 teaspoon finely chopped rosemary

extra virgin olive oil, to drizzle

2 clove garlic, ends trimmed

1 tablespoon olive oil

sea salt and cracked black pepper

500 gram ricotta

3/4 cup finely grated parmigiano reggiano cheese, plus extra to serve

1 egg

2/3 cup plain flour

1/2 cup plain flour, extra, for dredging

160 gram baby rocket leaves

Method

1.Preheat oven to 200°C/180°C fan-forced. Place pumpkin pieces and garlic on a lined baking tray, sprinkle with rosemary, drizzle with olive oil and season with salt and pepper to taste. Toss to coat and roast in oven for 30 minutes or until tender. Remove from oven and allow to cool.

2.Bring large saucepan of salted water to a simmer. Squeeze garlic flesh from skins into a bowl with pumpkin. Mash well. Add ricotta. Parmigiano Reggiano and egg. Stir well to combine. Add flour and stir until well combined. Season with salt and pepper to taste.

3.Place extra 1/2 cup flour onto another baking tray. Lightly roll half of dough into 1 tbsp-sized balls. Place on floured tray and roll to dredge in flour.

4.Drop gnudi into boiling water and cook for 6 mins until they float to the surface and are cooked through. Remove with slotted spoon and place onto clean baking tray. Repeat with remaining gundi. Allow to stand for 5 minutes to firm up.

5.Cover serving platter with rocket leaves. Top with drained gnudi. Drizzle with olive oil, sprinkle with sea salt cracked pepper and extra Parmigiano Reggiano cheese, and serve.

Gnudi are similar to gnocchi, only made with ricotta. You could roast the pumpkin the day before if you like; store in the fridge.
Note

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Ingredients

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